Anyone else do really soft scrambled eggs? I do mine over an agonizingly slow heat, takes about 20 minutes to finish. Soft and runny, creamy and custardy tasting. So much nicer on the stomach, too, and so flavorful. If you're into dairy, I used to sprinkle soft goat cheese into mine and mix it all up. I've trained my husband to do mine this way in ghee; he calls it 'egg soup.' I call it divine.